Vegetarians look away.
Sundays are all about family, so after yesterday's craziness slow roasted lamb seemed the perfect antidote. A quick trip to Dents, snapping photos of Egyptian Geese and the deer in the woods set me up perfectly for catching up with work later in the day.
This is a Jamie Oliver recipe and it never fails. Here it is for those who have yet to discover its heavenly delights.
Slow roasted shoulder of lamb
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay sprigs of rosemary and garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put some more rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
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